Grilled Vegetable Platter

This Grilled Vegetable Platter brings the vibrant flavors of Greece to your BBQ, featuring a medley of seasonal vegetables marinated in a zesty herb mixture. Perfectly charred and served with a tangy tahini dip, it's a delightful vegan dish that celebrates fresh ingredients.

Ingredients

• Zucchini - 150 grams
• Red bell pepper - 100 grams
• Yellow bell pepper - 100 grams
• Eggplant - 150 grams
• Red onion - 100 grams
• Cherry tomatoes - 150 grams
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Tahini - 2 tablespoons
• Water - 1 tablespoon
• Fresh parsley - 1 tablespoon, chopped

Steps

1. Preheat the grill to medium-high heat.
2. Wash and slice the zucchini, red and yellow bell peppers, eggplant, and red onion into thick slices.
3. In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a marinade.
4. Add the sliced vegetables to the marinade and toss until well coated. Let them marinate for 10-15 minutes.
5. Thread cherry tomatoes onto skewers for easy grilling.
6. Place the marinated vegetables on the grill and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
7. While the vegetables are grilling, prepare the tahini dip by mixing tahini with water and a pinch of salt until smooth.
8. Serve the grilled vegetables on a platter, drizzle with the tahini dip, and garnish with fresh parsley.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber which aids digestion.
• Contains healthy fats from olive oil and tahini.

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